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This is a great variation of hummus. Using raw beetroot makes it taste more"earthy" than cooked beetroot but you can use either. It is great served with slices of apple, or you can make a wrap with slices of roast beef and spread the hummus on the beef.

To make the base blitz the almonds, apricots and powdered ginger in a food processor, till the nuts and apricots have broken down and are like big crumbs. ( You can taste to see if enough ginger and add more if required)

Melt the coconut oil and then slowly add this to the food processor until it has all combined.

Take the mixture and place it in a flat tin or tray. Press the mixture evenly into the tin at the depth you want the bars to be.

Place this in the fridge to cool.

Break up the chocolate and place in a glass bowl. Place the glass bowl in a saucepan of almost boiling water. Do not let the water get into the chocolate as this will stop it from melting properly.

Add the butter and stir until all the chocolate and butter have melted and mixed together.

Spread the chocolate topping over the base, and put back in the fridge to set.

Place the coconut or Almond milk, cocoa powder, honey, zest and juice of oranges in a bowl and mix together. Add the chia seeds, and then cover and place in a fridge to "set". It needs to be left for a minimum of 2 hours, but can be left longer.

To make the base place the figs and almonds in a food processor and blitz. Melt the coconut oil and pour this and the honey in, continuing to blitz.

Place the mixture into the bottom of a cake tin ( ideally with one the side can come off) and press it down so that it covers the bottom evenly.

Leave in the fridge to cool for a minimum of 1 hour.

After the base and topping have been left to set, pour the chia seeds on top of the nut & fig base. Smooth it so that it covers the whole base, and again leave in the fridge, until it is ready to be served.

To make the sauce place tahini, orange juice and honey in a food processor and blend. Put into a jug for serving.

When ready slice the pudding and serve with the orange tahini sauce. Enjoy 🙂

Notes

This is best made in a cake tin, which you can remove the sides , 20cm diameter

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Sometimes it can be difficult to know what to have with eggs if you are trying to avoid bread. We have been brought up that eggs for breakfast must involve some buttered toast for the eggs to be put on top of or used to dip into the eggs. It is also the case that the only vegetables we tend to eat at breakfast are tomatoes and mushrooms.

This morning I decided to experiment with broccoli – a vegetable that is always in my fridge. This took me 10 mins to prepare and cook, enough time for the coffee machine to heat up and make a lovely cup of coffee to serve with it

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It is getting to that time of year in the Algarve, when it is too hot to be in the kitchen for long during the day, and with the lovely sunny days you want to make the most of the time outside.

Hummus is a great staple to have in the fridge. Perfect for having with salads in wraps and as a dip, and to grab as a quick and healthy lunch or snack.

It is one of my favourite quick and easy foods to have, and there is normally a tub of it in the fridge.

There are so many different ways in which to vary hummus and I have been challenged with coming up with 101 variations so this is the first and look out for another 100 in the coming weeks and months 🙂

This recipe can be prepared whilst making your morning cup of coffee it really is that quick. All you need to do is put all the ingredients into a food processor and blend, or use a hand held blender ( but if you are going to be blending your coffee & coconut oil make sure you wash it first !! )